Serves 8

Ingredients :

1 can condensed milk
1 can evaporated milk
1 cinnamon stick
5 egg yolks
1 teaspoon vanilla
1 cup sugar
¼ cup of port wine
2 egg whites
Ground cinnamon

Preparation:

In a medium saucepan combine milks with cinnamon. Bring to a boil constantly stirring with a wooden spoon until creamy and thick. Let stand for 10 minutes.

Beat egg yolks, add vanilla. Gradually incorporate to milk preparation, mixing well.

Pour into a serving bowl or individual cups.

Ingredients :

1 can condensed milk

Preparation:

Place can in a medium size pan (or a double boiler), cover with water and bring to a boil for 2 hours or 45 minutes in a pressure cooker. Cool before opening the can.

Transfer to a serving bowl. Serve.

Ingredients

* 6 ounces semisweet chocolate, chopped
* 3 ounces white chocolate, chopped
* 1 pound strawberries with stems (about 20), washed and dried very well

Directions

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Serves 8

2 can of sweetened, condensed milk
1 can of evaporated milk
1 teaspoon vanilla extract
8 eggs, lightly beaten
1/4 cup water

Preheat oven to 400 degrees F.

In a medium bowl, mix the condensed milk, evaporated milk, vanilla, and eggs.

Serves 4

1 1/2 cups water
6 ounces raspberry Jell-O gelatin
1 (12 fluid ounce) can evaporated milk, chilled
1 cup fresh raspberries or strawberries

Chill a large mixing bowl and mixer's beaters in the freezer. Bring the water to a boil in a small saucepan. Stir in gelatin until completely dissolved, then place into refrigerator until cool (but not solid).

Serves 12

1 pound dark brown sugar (or two cups of molasses)
1/2 cup water
1/4 orange rind
6 cloves
5 cups all-purpose flour
1 teaspoon salt
1 cup butter, cold
3 egg yolks
5 tablespoons anise water (essence)

In a large soup pot, bring sugar (or molasses), water, orange rind and cloves to boil. Simmer for 40 minutes until mixture forms a soft ball when dropped in cold water or reaches 238° F (113° C) on a candy thermometer. Cool.

Ingredients :

4 cups milk
1 ½ cup white sugar
½ teaspoon vanilla

Preparation:

Combine milk with sugar. Cook, stirring constantly until thickened and the bottom of pan is seen while stirring.

Remove from heat. Add vanilla. Cool and transfer to a serving bowl. Serve.

Serves 12

Ingredients :

½ cup butter, at room temperature
2 cups sugar
4 eggs
3 cups flour
3 tablespoons baking powder
1 cup milk
1 teaspoon vanilla or
Lemon peel from 2 lemons or orange peel from 1 orange
Confectioner´s sugar to dust over cake

Preparation:

Whip butter in the mixer and gradually add sugar until mixture is creamy. Add eggs one by one, beating well after each addition.
Lower speed and gradually add sifted flour and baking powder, alternating with the milk.
Add in vanilla or lemon or orange peel and mix.

Makes 25 pancakes

Ingredients :

2 cups of flour
2 tbs sugar
4 eggs
1 1/3 cup of milk
1/4 cup melted butter
3/4 tsp salt
1 1/2 cup seltzer water
Peruvian Carmel (Dulce de Leche, Manjarblanco) for the filling
Confectioner's sugar to sprinkle.

Preparation:

Ingredients :

2 lbs purple corn
1 quince, peeled and diced
2 apples, peeled and diced
2 peaches, peeled and diced
3 cinnamon sticks
3 cloves
1 medium size pineapple, peeled, cored and diced
12 dried peaches
12 prunes, pitted
½ currants
13 oz sugar
3/4 cup cornstarch
Juice of 1 key lime
Ground cinnamon

Preparation:

Place purple corn in a large pan with 12 cups of water together with the fruit peels, 2 cinnamon sticks, and 2 cloves. Boil for 20 minutes or until water turns into a deep purple color. Strain and keep purple corn water.